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Octopus, reimagined, deep-fried arrowhead bulb, white shrimp dressed with fermented fish innards, mizuna steeped with nori, sesame tofu with amber sauce, green beans dressed with sesame, deep-fried ginkgo nuts, eel cheese egg, and grilled sea urchin

The dishes themselves haven't changed since before the pandemic, but the plating has changed due to how often each dish is served and demand for…

• ¥1,946

• Cook time 4 hr

Kamo eggplant, mansion-style platter: miso-glazed grilled Kamo eggplant, salt-steamed aigamo duck, aze-mame edamame, shrimp simmered in sake, thread-cut flower garnish, and pickled ginger shoot

This time, we learned about pottery from Technical Director Yoshiteru Iwata (Royal Park Hotel). We will focus on Shigi-yaki.

Sea bass, oil-seared, Manganji green pepper grilled and dashi-steeped, kofuki-dusted ginger, vinegared myoga bud, tade vinegar

This time, on 'grilled dishes,' I learned from technical director Iwata (Royal Park Hotel). I take up 'abura-yaki.'

Grilled Kamo eggplant somen (Challans duck, shrimp cracker, fried scallion, umami powder, clarified miso sauce)

Eggplant sōmen is a long-established preparation, but I made it as a grilled sōmen so as not to break it apart. In plain hot water the kuzu starch…

Bonito strayed off its usual migration route, seared alfonsino, medium fatty tuna dressed with grated Miyashige daikon, kombu-cured gnomefish

The dishes themselves haven't changed since before the pandemic, but the plating has changed due to how often each dish is served and demand for…

• ¥1,235

• Cook time 1 hr

Sea bream and turnip

The dishes themselves haven't changed since before the pandemic, but the plating has changed due to how often each dish is served and demand for…

• ¥700

• Cook time 4 hr

Kumamoto Red Wagyu Beef Fillet Tempura

This dish is presented on a garnish bed styled after fallen pine needles. The menu lists it as Kumamoto Akaushi beef fillet tempura, but I actually…

• ¥6,749

• Cook time 3 hr

Sea bass seared in sansho oil, with crisped fish-skin cracker, Manganji green pepper, vinegared myoga bud, tade vinegar dressing, fried sansho berries, and sansho oil powder

I used a fragrant oil made from fresh sansho berries and rice bran oil, and finished the dish through low-temperature cooking for a plump, moist…

Anmitsu

For the anmitsu, I make agar jelly by simmering down a type of red seaweed, then plate it with salted beans dusted to a soft floury white, smooth…

• ¥500

• Cook time 2 hr

Simmered Noodles in Clarified Sanshu Miso Broth

For the nimen in clarified Sanshu-miso broth: if you add a little citric acid to the water when boiling thin wheat noodles, it keeps the starch from…

• ¥420

• Cook time 2 hr

Shrimp-shaped taro with autumn-brocade thickened sauce

For the ebi-imo with autumn-brocade ankake, I simmer the ebi-imo in a clear, pale broth, coat it in rice flour, and deep-fry it. The kabocha squash…

• ¥1,894

• Cook time 2 hr

Blackthroat Seaperch, Seared and Simmered

This is something we do at our hotel when things get busy: what's called niyaki, simmering a dish once and then searing it before serving. For this…

• ¥1,760

• Cook time 1 hr